Our history
1975
Chef Michael Gillet is born in Burgundy, France in the town of Nevers. He first discovers his passion for baking at his grandmother’s house in the small town of Nannay at a young age, baking for family and friends.
1994
Chef Gillet graduates from culinary and pastry school under Master Pastry Chef Mister Guidu, completing his apprenticeship in the city of La Charite Sur Loire before relocating to Germany to serve the French military.
1999
Chef Gillet earns his first 2 Michelin Stars while working at Marc Meneau in Vezelay, France. MOF Pastry Chef Jacques invites Chef Gillet to the United States to work with him under his mentorship at Le Cirque 2000 in New York City.
2007
Chef Gillet works closely with Chef José Andrés to create the extensive pastry programs for the SLS, Tres Restaurant, and the Bazaar by Jose Andres, which under Michael’s supervision garners a rare four-star rating by the LA Times, and is hailed as one of Travel+Leisure Magazine’s 50 Best Restaurants of 2009. Chef Gillet is nominated for a James Beard Award.
2019
After decades of experience as Executive Pastry Chef for numerous Mobile five-star and AAA five-diamond rated hotels, and developing pastry and dessert programs for Giada De Laurentis’ and Guy Fieri’s flagship Las Vegas restaurants, Chef Gillet uses his talents to launch his own venture, MG Patisserie and Café.